This review article focuses on the application of polysaccharide-based edible coatings for fruit preservation. The increasing global demand for fruits has led to a significant rise in fruit production, but fruits are highly susceptible to spoilage during storage and preservation. To address this issue, biopolymer coatings, particularly edible coatings, have gained widespread acceptance due to their improved characteristics and environmental sustainability. Polysaccharides such as chitin, pectin, carrageenan, cellulose, and starch are extensively used to prepare these coatings, which offer a versatile solution to prevent moisture, gases, and pathogens from passing through the fruit surface, thereby enhancing fruit quality and extending shelf life. The article highlights the advantages of edible coatings, including their safety for direct food contact, reduced environmental impact, and potential health benefits from natural additives like polyphenols and antioxidants. Various techniques for applying these coatings, such as dipping, layer-by-layer deposition, spraying, panning, and fluidized bed coating, are discussed. The properties of polysaccharide-based edible coatings, including barrier, optical, structural, thermal, antimicrobial, antioxidant, and anti-browning properties, are also reviewed. The review emphasizes the importance of incorporating functional ingredients into the coating matrix to enhance the nutritional, functional, and sensory attributes of fruits. Examples of successful applications of these coatings on various fruits, such as mango, strawberry, pineapple, and apple, are provided. The article concludes by discussing the future prospects and challenges of using polysaccharide-based edible coatings for fruit preservation, highlighting their potential to contribute to sustainable and safe fruit storage practices.This review article focuses on the application of polysaccharide-based edible coatings for fruit preservation. The increasing global demand for fruits has led to a significant rise in fruit production, but fruits are highly susceptible to spoilage during storage and preservation. To address this issue, biopolymer coatings, particularly edible coatings, have gained widespread acceptance due to their improved characteristics and environmental sustainability. Polysaccharides such as chitin, pectin, carrageenan, cellulose, and starch are extensively used to prepare these coatings, which offer a versatile solution to prevent moisture, gases, and pathogens from passing through the fruit surface, thereby enhancing fruit quality and extending shelf life. The article highlights the advantages of edible coatings, including their safety for direct food contact, reduced environmental impact, and potential health benefits from natural additives like polyphenols and antioxidants. Various techniques for applying these coatings, such as dipping, layer-by-layer deposition, spraying, panning, and fluidized bed coating, are discussed. The properties of polysaccharide-based edible coatings, including barrier, optical, structural, thermal, antimicrobial, antioxidant, and anti-browning properties, are also reviewed. The review emphasizes the importance of incorporating functional ingredients into the coating matrix to enhance the nutritional, functional, and sensory attributes of fruits. Examples of successful applications of these coatings on various fruits, such as mango, strawberry, pineapple, and apple, are provided. The article concludes by discussing the future prospects and challenges of using polysaccharide-based edible coatings for fruit preservation, highlighting their potential to contribute to sustainable and safe fruit storage practices.